Fried Turkey
- Thread starter duzzey1a
- Start date
Justanotherjoe
Seacrets
Yes and it's awesome. Do it outside of course. You won't believe how great it is.duzzey1a said:Anybody ever attempted to fry a turkey? Is it difficult? I'm trying to think of some good turkey-day ideas.
ememdee19
Southern Beyotch
smokedogg said:
We fried our first one last year and it was deFREAKINlicous! I'll never go back to baking/roasting again! Make sure you inject it with marinade the night before and don't put pepper on the skin unless you enjoy burnt, crispy turkey skin. It takes about 3.5 minutes per lb., but usually anything heavier than 19 - 20 lbs is a bit more difficult to cook.
Definitely try it. You won't be sorry.
MMDad
Lem Putt
I've done it a few times. It's worth the effort as long as it isn't snowing. Look at foodtv.com for recipes and advice. I liked Alton Brown's recipe best. Three rules:
1. Have good quality thermometers. One for the oil, and one for the bird. Do not trust the cheap junk thing that comes with the fryer.
2. Have a good fire extinguisher handy.
3. Choose the location well. Think about 5 gallons of burning oil and plan accordingly. No kids nearby, nothing above you, and nothing flammable downhill.
1. Have good quality thermometers. One for the oil, and one for the bird. Do not trust the cheap junk thing that comes with the fryer.
2. Have a good fire extinguisher handy.
3. Choose the location well. Think about 5 gallons of burning oil and plan accordingly. No kids nearby, nothing above you, and nothing flammable downhill.
Jeff
Stop Staring!!!!!
I usually Fry one and Bake one. I love the left overs.
Here is a tip. Go down to the Donut connection or whatever the heck it is these days. Buy 2 of their donut glaze buckets. About $2.50 each. They have rubber seals. Once done frying, let the oil cool overnight. Then bring inside and let it get to room temp. Pour into these buckets and seal.
Great way to keep the oil. That stuff isn't cheap. You can even pour it through some cheescloth or something similar to get some of the crude out.
Oh, also, don;t wait till the last minute to buy your oil. We spent half of the day before Thaksgiving last year trying to find some.
If on the day you are cooking it is windy, Microwave the bird a little first. The wind sucks alot of the heat away from the pot and it cooks much differently on windy days. nuking a little ahead of time will reduce the risk of you overcooking the outside of the bird and having an undercooked inside.
Here is a tip. Go down to the Donut connection or whatever the heck it is these days. Buy 2 of their donut glaze buckets. About $2.50 each. They have rubber seals. Once done frying, let the oil cool overnight. Then bring inside and let it get to room temp. Pour into these buckets and seal.
Great way to keep the oil. That stuff isn't cheap. You can even pour it through some cheescloth or something similar to get some of the crude out.
Oh, also, don;t wait till the last minute to buy your oil. We spent half of the day before Thaksgiving last year trying to find some.
If on the day you are cooking it is windy, Microwave the bird a little first. The wind sucks alot of the heat away from the pot and it cooks much differently on windy days. nuking a little ahead of time will reduce the risk of you overcooking the outside of the bird and having an undercooked inside.
I thought that meant red was the new green or something...:shrug: